Craving Asian tonight?? Well then put that take out menu away and get cooking!! My husband and I really LOVE Asian cuisine, but I don’t cook it enough, because I’m a little intimidated from all of the bold flavors, and I want to make sure that I have every single ingredient, and if you have ever tried cooking Asian before there are like a million ingredients needed. BUT once you buy all the bottles of sauces and spices they will last you a while, so go out and buy them that way you can make Asian whenever you have the craving!!
Who doesn’t love a potsticker?? I will admit I totally cheated and bought the wonton wrappers already made, but after using the pre-made, my next must make will be wonton wrappers from scratch. Make sure you leave the wrappers in the fridge until you absolutely need to fill them because they will dry out and QUICKLY!!
Time for the filling. The first one I made was a shrimp filling. I used fresh raw shrimp deveined and peeled, and thrown in the food processor. To that I added garlic, lemon grass paste (found in produce aisle) cilantro, ginger, salt and pepper, Korean chili paste, soy sauce, sesame oil, and a tiny bit of corn starch. Blend all ingredients together until it makes a paste.
I then took about a teaspoon of the filling and put them in the wonton wrapper. To seal the wrapper just brush water on all sides. I decided to keep a triangle shape so I can show the difference between the fillings. After all the filling was used (which was about 30 wontons) I put them onto a baking sheet with parchment to dry out. Once the wontons were dried I took the amount I wanted to cook with that evening and froze the rest! 
Now time to make the pork filling. I used the same ingredients as I did in the shrimp filling. I used ground pork, cilantro, ginger, garlic, chili paste, lemon grass paste, sesame oil, salt and pepper, soy sauce, tiny bit of corn starch, but I also added green onions and sugar. The other difference with this filling was I cooked the pork, to absolutely insure the meat was cooked when time to pan sear, and again I filled the wontons (about 30) and dried on the parchment lined baking sheet. I made the shape more like a pouch just by pinching the top in a crimping method.
Time to pan sear!! In a large frying pan put a good swirl of oil. Then put the potstickers in a circle around the pan until it is all covered. You want to pan fry for about 2 or three minutes. Lastly take 4 tablespoons of water and throw into the pan and cover quickly to trap in all of the steam. This will cook the wonton wrapper as well as continue to cook the meat inside. I let them sit in the pan steaming fro 5 minutes. When it is time to remove from the pan they will have a nice crust on the bottom with a tender wonton wrapper cooked all the way through!
I served the pot stickers with a dipping sauce of soy sauce, honey, garlic, ginger, cilantro, and green onions.
ENJOY!!!!
Cooking by Jessica 
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